Description
Delight in these Fried Cheese Balls, a crispy and gooey snack made with a blend of mozzarella and sharp cheddar cheeses, coated in a flavorful Parmesan-Panko crust and fried to golden perfection. Perfectly crispy on the outside and irresistibly melty inside, they make a fantastic appetizer or party treat.
Ingredients
Scale
Cheese Balls
- 1 ½ cups (6 ounces) shredded low moisture mozzarella cheese
- ¾ cup (3 ounces) shredded sharp cheddar cheese
- 3 tablespoons (0.75 ounces) cornstarch
- 1 large egg, lightly beaten
Coating and Frying
- 2 large eggs, beaten
- 1 ½ cups (3 ounces) Panko breadcrumbs
- ¼ cup (1 ounce) freshly grated Parmesan cheese
- 1 cup peanut oil (or enough for about 1-inch depth in pan)
- Freshly grated Parmesan cheese and minced fresh parsley for garnish (optional)
Instructions
- Prepare Cheese Mixture: In a medium bowl, combine the shredded mozzarella and cheddar cheeses with the cornstarch. Add the lightly beaten egg and stir thoroughly to coat the cheese evenly. Refrigerate this mixture for at least 30 minutes to help it bind.
- Form Cheese Balls: Using a 1 ½ tablespoon cookie scoop, shape the chilled cheese mixture into 1-inch balls (approximately 19 grams each). Arrange the balls on a parchment-lined baking sheet to prevent sticking.
- Coat Cheese Balls: Beat two eggs in a shallow dish. In another shallow dish, mix the Panko breadcrumbs with freshly grated Parmesan cheese. Dip each cheese ball first into the beaten eggs, then roll in the Panko-Parmesan mixture, pressing gently to ensure the coating sticks. Repeat the dipping and coating process once more for a double crust. Place the coated balls back on the parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up the coating.
- Heat Oil: Pour peanut oil into a large saucier or heavy-bottomed skillet to a depth of about 1 inch. Using a digital thermometer, heat the oil to 350°F (175°C), the ideal frying temperature to achieve a crispy crust without burning.
- Fry Cheese Balls: Fry the cheese balls in batches of 5 to 6 at a time, cooking for 2 to 3 minutes each batch. Turn them occasionally to ensure they brown evenly on all sides. Fry until they are golden brown and crispy.
- Drain and Serve: Remove the fried cheese balls with a slotted spoon and drain well on paper towels to remove excess oil. Garnish with additional freshly grated Parmesan cheese and minced fresh parsley if desired. Serve warm for a crispy, gooey treat.
Notes
- For the best results, weigh your ingredients and the formed cheese balls to ensure uniformity and consistent cooking—each ball should be about 19 grams.
- Store-bought pre-shredded cheese works well and saves prep time.
- You can substitute mozzarella or Pepper Jack cheese for the sharp cheddar to vary the flavor.
- These cheese balls can be made ahead: cover and refrigerate for up to 1 day or freeze for up to 2 months. Freeze after forming and coating for best texture.
- The air fryer can be used as an alternative cooking method: lightly mist cheese balls with oil and air fry at 375°F for 6 to 7 minutes if refrigerated, or 7 to 9 minutes if frozen.
- Cooked cheese balls store well; refrigerate for up to 2 days or freeze for up to 2 months after cooling. Reheat in the oven at 375°F for 6 to 7 minutes refrigerated or 10 to 11 minutes frozen, or in the air fryer at 375°F for 4 to 6 minutes refrigerated or 7 to 9 minutes frozen to restore crispiness.
